Thanks for watching Everyone! *If you want to help us out with the KZread Algorithm - Leave a comment or thumb us up (or down).* Full recipe is in the description box.

@applegal3058

3 жыл бұрын

Did it before reading your pinned comment. I'll try to remember to comment as much as I can on your videos; not just like.

@gracejesus9346

3 жыл бұрын

Good morning Glen, please can you list the recipe with measurements below for us? Thanks

@gart9680

3 жыл бұрын

*I'm Scottish.* A wee bit like a drop scone (Scots pancake - NOT Scotch! As that's a drink.) Funny enough, have had them made with whisky; not brandy. Have had them with jam & cream; either or. I'm from the East coast (Leith. Family is mainly from Fife) and there's loads of trad pan foods like tattie scones, pan biscuits and the like. Obviously in Scotland we get the pan bread but that's going off on a tangent. Ma Gran used to make oat cakes in a similar fashion. Glen, you've got Scottish, yes? I know many Canadian's do. So why no have a crack at that Scottish staple; Stovies. Every Scottish household eats it and has their own family version. Folk think it's simple, but, to get a good Stovies that sticks to the boundaries of what a Stovies is, well, that's hard.

@PauLa-ll5ny

3 жыл бұрын

hi glen! I would like to try this recipe. Could you transcribe the measurements of the ingredients? I write to you with the help of an online translator, and the truth is that I have a hard time interpreting the original text. greetings from Argentina! Adoro tu canal, son los mejores!🤗😘

@gerardjohnson2106

3 жыл бұрын

For a demonstration of Pan Pudding check out Mrs Frazer's KZread Channel "The Practice Of Cookery:1800". The production value is quite good for the period even though the lighting is a skosh dim and the audio a tad scratchy. ☺ I very much enjoy your videos. Thanks for sharing

Glen, I don’t know if you realize how much many of us appreciate the Sunday morning old cookbook show. We do.

@Meggs23

3 жыл бұрын

Agreed

@Whipster-Old

3 жыл бұрын

Hear! Hear!

@Arja021

3 жыл бұрын

Indeed!

@lesliemoiseauthor

3 жыл бұрын

💯

@kchortu

3 жыл бұрын

yep

My granny from Scotland made these as a lunch snack in the 1960's.

The best part was the quintessential Canadian moment of finding a nearly empty bag in the milk jug and having to do a mid-pour refill.

@TheDeathofswing

3 жыл бұрын

*Eastern Canadian

@peterlamarche247

3 жыл бұрын

@@TheDeathofswing but are there any other true Canadian.: )

@peterlamarche247

3 жыл бұрын

Just kidding.

@Vespuchian

3 жыл бұрын

@@peterlamarche247 I'd argue that there's no such thing as a 'true Canadian' (which is probably a good thing), but having visited family in BC I can confirm it's basically a different country over there.

@cazadoo339

3 жыл бұрын

I have never seen milk in a bag before (UK here)

You can probably use canning jar rings for this recipe, too

@lieuwina

3 жыл бұрын

Good idea.

@katherinetutschek4757

3 жыл бұрын

Or egg rings

"half a tea-fpoonful of falt" dammit, I'm all out of falt and I can't find my fpoon.

@karenramnath9993

3 жыл бұрын

🤣

@alysoffoxdale

3 жыл бұрын

Don't worry about the falt and fpoon; what you need is a ſpoon for ſalt.

@robdewey317

3 жыл бұрын

funny

@benvinson1164

3 жыл бұрын

Reminds me of kzread.info/dash/bejne/Y4WH0qOsqKzRcto.html :P

I swear I almost heard you say, "I love it when a flan comes together."

@benchandler4298

3 жыл бұрын

I thought I heard this too!

@hthrb456

3 жыл бұрын

Totally did, now I have the A-Team music in my head

This is perhaps an ancestor of what I would call either a Scotch pancake or a drop scone - less fluffy than American pancakes but much thicker than a French crepe - which would not now be made with suet. (Full disclosure: I'm from England but have also lived in Scotland.)

@HZLTV

3 жыл бұрын

That's a good shout actually.

@Redhotcook

3 жыл бұрын

I would agree nick, this looks like a precursor of the scotch pancake or drop scone, Welsh cake, IMO. So many people don’t know what suet is nowadays, or how many uses it has apart from dumpling

@penname40

2 жыл бұрын

@@Redhotcook , I have only seen suet sold here as birdfood for the winter😂

@pamelaspooner8335

2 жыл бұрын

Suet is the only fat (no shortening existed) used in England by my mother. She was born in 1911 and we came to the US in the 60's. She was a good basic cook and everything was tasty.

@kithale316

Жыл бұрын

You took the words out of my Scottish mouth 😁 dropped scone, usually cooked on a griddle

Hi Glen, born and raised in the central belt of a Scotland and as soon as I saw the ingredients I knew what you were making. We have it here as a breakfast food as part of a a fry up and call it “fruit pudding” it goes with black pudding, potato scones and fried bread :) From watching I would have expected a slightly thicker batter but everything else is spot on.

@justincronkright5025

Жыл бұрын

He was even using homo-milk it seemed which I do think would have helped it gel more, but not really made it as thick as a basic 2% milk - despite many many many people going to 1% or even skim now)!

@CIC-qm9zt

Жыл бұрын

The same a s a clootie dumpling??

@snufkin84

Жыл бұрын

@@CIC-qm9zt No, very different things.

Hi Glen born bred raised and live in Scotland this is an old fashioned fruit pudding recipe, fruit pudding is still available today from the butchers, and can be had at breakfast lunch or dinner, it's an all round sort of thing. but especially nice with a full Scottish breakfast fryup, bacon eggs black pudding, haggis, fruit pudding, potato (tattie) scones, link or lorne square sausage, toast and a nice cuppa coffee or tea. Dang you made me hungry!

Good morning. I also collect old cookbooks. Sunday morning with Glen, friends and good coffee, perfection. And then you mention the Townsends. Lovely.

@ATopdog007

3 жыл бұрын

Right!!!

I love that in 2021, a "slow fire" is an induction range on medium. The recipe was written decades before electromagnetic induction was even discovered!

It was interesting that you mentioned Townsend. I was thinking that this would fit well on their channel and was thinking a crossover could be great.

@ATopdog007

3 жыл бұрын

I too found that interesting. I think I might just have to stop by #JTownsend&sons and find this book.

Those would probably go really well with some fresh fruit. Plate up two and then a medley of blueberries, cherries, blackberries, raspberries. Flanked with some orange or tangerine and apple. It would be a filling breakfast to give you the energy to pull a truck out of a snowy ditch.

Congrats Glen on airing on TV! You deserve it for how much time you put in for these shows. Huge Fan!

@katherinetutschek4757

3 жыл бұрын

On which channel??

So happy you used the special Canadian milk bag cutter. All your American viewers are scratching their heads in wonderment!

I would love an explanation of how you got started collecting these books. I think that would be an interesting video.

I especially enjoy the Sunday show, my old cookbook collection is growing.

Glen is a blessing to me . I tear up up when he is improving my life

I wish every day was Sunday morning in the old cookbook show day

I love it when a flan comes together

@lindamundy3812

2 жыл бұрын

I love flan too, or is it just the auto edit inserting an f for a p.

Fruit pudding is how we call it. Nice to serve up for morning tea.

Who knew there were cookery schools in the 1700s! Thanks for the Old Cookbook Show, I love hearing about the history with the recipes.

For those of us who sometimes forget to eat, these old calorie-dense recipes are terrific.

That was really cool to make a recipe from a cookbook that old. Thank you.

Morning Glen. Honestly, that looks good to me. I agree with you, slap some syrup on it and it’s good to go. Great color achievement Glen!

my grandmother had a large silver - what I think would have really been a serving spoon - and that was what she used to be a "spoon" measure of flour. I have a couple like it.

Love the Scottish recipes 🙂

Standard milk (3.5%) is still called "sweet milk" (sød mælk) in Danish.

@katherinetutschek4757

3 жыл бұрын

Cool

@fatkart7641

2 жыл бұрын

@@minuteman4199 In Quebec province, we just call it milk from 1% to 3.25%. Higher than 3.25% it's cream, lower than 1% it's dirty water.

I love your channel. It's one of my little oasis of calm in the crazy world we live in! Thanks for sharing your passion.

I really like that you test unfamiliar things and that Julie is a willing test subject😀

Love the old cookbook show. Getting to see old recipes is always interesting.

I love when you highlight the Canadian milk bag experience! I really like your Sunday morning old cookbook shows and utterly amazed at the collection you must have. Maybe on retirement you can open your own old cooking museum.

Thanks for another Sunday morning show! We look forward to these every week

Glen, we love the old cookbook show. The research you do to show the recipes' progression through the different editions is amazing.

Interesting stuff. I think it would be easier to do in an egg ring, and I wonder if this is something that would have been served with fruit or clotted cream. But Juls has my curiosity up.... when she came in she asked if it were a Welsh Cake. I have never heard of that before and would love to see you make it. FYI, I am still having fun playing around with the Mystery Applesauce Cake that you posted a couple of weeks ago., though I think one of my next ones will be the beef and cheese pie. You are one of the few cooks that put out recipes that I actually cook! It is so much appreciated!!

@mom24boybarians

3 жыл бұрын

but if you use a plain ol' egg ring it won't have the pretty edge!!!!!

@samkirwan254

3 жыл бұрын

Take it from a Welshman, Welsh cakes are *the* best! best served warm straight off the griddle either sprinkled with sugar or with some butter spread on them. Here's a receipe if you're interested, featuring Jules kzread.info/dash/bejne/lpmezaOHdafdnrA.html

Love this old cookbook series so much! So much to learn and experience not just from you, but from the comments as well. A highlight of my week!

Just made myself a sandwich, sat down, and here is Glen. Thanks Glen.

@mokspr

3 жыл бұрын

I guess it's true about great minds thinking a like , I just did the same thing .

Loved the bagged milk interlude :)

Wow I KNEW Glen had to be Canadian by the way he pronounces 'about" and 'out". It sounds like he is saying "A boat". lol I'm from PA in U.S. Love this old recipe show, it's a fun peek into history!

How much is half a mutchkin? Easy - it's two quarter-mutchkins.

@quantumbacon

4 ай бұрын

Well a mutchkin is 4 gills, so half is 2 gills.. But that's 212ml. So in the video too much milk was used. Also those flour spoons look stingy too And I'm sure cows in the 1800s had better milk too.

So, the closed captioning for this is great; at 9:10 it says, "mine the sheep." What kind of place _is_ Canada, anyway?

@goodi2shooz

3 жыл бұрын

Yeah that's exactly what I originally heard..😂

These look fairly analagous to Fruit Puddings, which we'd have with a cooked breakfast in modern Scotland. Very interesting!

Looks good for breakfast with a cup of tea!

I love it when a plan comes together.. Glen is a Hannibal Smith fan? 😂

a milkbag swap! what've i done for such a beautiful sunday morning?

The ingredients are the same as a Scottish ‘fruit pudding’ (oat flour rather than wheat flour) which is considered savoury and eaten mostly for breakfast, sliced and fried. A ‘pudding’ is shaped like a sausage in a skin (think haggis and black pudding). Its not to much of a connection to see this recipe is an easier/make do version, using the upside down tins to simulate the shape of a sausage slice. Great channel 👍

If you look at spoons from that time, you will find they were considerably larger than those of today and what you appeared to use. This may address the "loosness" of the batter.

scotch pancakes or drop scones they are called these days, awesome when toasted

Very interesting old recipe. Thanks for sharing!

I found you because I love old recipes! I’ve enjoyed your explorations into contemporary food too.

You two are the best!

Coming from Scotland we would call this a "drop scone". Very similar indeed. However, a drop scone batter is thicker and may also include currents, sultanas, or flavorings. It is served cold with butter to spread on, like you would with toast, and may also be topped with raspberry jam, preferably from around the Blairgowrie region, or other jam of your choice.

@jmillar71110

7 ай бұрын

Recipe etc is same as a fruit pudding😊

Loving all the recipes from my Country and hearing all the history. Thanks Glen :)

Thanks for sharing these recipes and so interesting hearing the history that goes along with the recipe time and place. It's great, and we appreciate the effort you go to, researching and then sharing this with us. A noticeable big history difference also, in that the milk you are using is in plastic bags, so hopefully they can be recycled.

I would agree with Jule's assessment. Swap out the suet for butter, throw in some mace , add a bit more flour, and you'd have a Welsh Cake. This is indeed like an evolutionary step between a pudding, pancake and scone. Thanks for exploring this bit of culinary and cultural history.

They look awesome.

Thank you. A friend was looking up this recipe.

Not just the long s. The printer uses the convention of putting the first word of the next page under the last word of the preceding page. Wonderful. 😊

Love your show, Glen and appreciate all the research you do for it.

In the UK you can get a Vegan Suet equivalent. We use the Arora brand. Works well in dumplings for stews.

@shawnlyon4760

3 жыл бұрын

Need this in Canada

@were_all_fact6026

3 жыл бұрын

Atora vegetable suet you can order it, I get in the US. There are so many English food items in Canada you will probably find it in a store there.

You could also use rings from canning jars. It looks like a crepe batter.

Hi Glen, long time listner first time caller. I think the modern-day equivalent would be a Clafoutis. Super super similar, except with cherries and butter instead. I cannot right now find the info on it, however, if my memory serves me correctly the transitional dist between your pudding and clafoutis would be called "flog nart" feel free to go down that rabbit hole. Cheers!

The publisher geek in me wants to know what letters are in the book that we no longer use and in what context.

I remember over 50 years ago, the Star magazine (which came with the Saturday paper) had a recipe called "Dead Fly Cakes", only baked. This reminded me of that recipe, that sadly, got lost in the shuffle of life.

@ms.chuckfu1088

3 жыл бұрын

EmmyMadeInJapan did Fly Cakes a while back. Don’t know if it’s what you are thinking of. Seems like a bar with Eccles type filling. Looks delish, but I’m currently oven-less, so haven’t tried.

@ms.chuckfu1088

3 жыл бұрын

Here’s the link. kzread.info/dash/bejne/hnp9ycVuZ7nbf9I.html

I think I'd try this with peach brandy and diced peaches instead if currants.

@chrisstarfire

3 жыл бұрын

about 30 years ago i had a lovely apricot wine at the apricot tree restaurant in california, and now i'm thinking apricot wine (or apricot mead) with diced dried apricots would be amazing in it!

@lindamundy3812

2 жыл бұрын

Wow, I would definitely enjoy that, or kirschwasser and cherries.

Thanks Glen. I really enjoy the dip into history though recipes. I hope someone replies about descendants from the recipe.

*I'm Scottish.* puts me in mind of a drop scone (Scots pancake - NOT Scotch! As that's a drink.) Funny enough, have had them made with whisky; not brandy. Have had them with jam & cream; either or. We get pan biscuits here too; which could be a derivative of (I'm from Leith; family is mainly from Fife). Also get tattie scones, oat cakes and the like. We obviously get pan bread here in Scotland but that's going off on a tangent. Glen, you've got Scottish blood, yes? I know many Canadian's do. So why no have a crack at that Scottish staple; *Stovies.* Every Scottish household eats it and has their own family version. Folk think it's simple, but, to get a good Stovies that sticks to the boundaries of what a Stovies is, well, that's hard.

@anamewillcomelater

3 жыл бұрын

" (Scots pancake - NOT Scotch! As that's a drink.)" as another Scottish person, Scotch doesn't only mean whisky. In fact, "scotch pancakes" is one of the rare examples where it is correct. Scotch is a term used to describe foods and drinks of (sometimes dubious) Scottish origin. Think scotch eggs, scotch pies and scotch broth. You can't call a person or a place Scotch, but food is generally valid, and Scotch Pancakes is the typical nomenclature.

@2adamast

3 жыл бұрын

Scotch: contraction of Scottish

@gart9680

3 жыл бұрын

@@anamewillcomelater How about this, get tae fuck. It's rude and insulting to refer to Scottish folk and things as scotch. It's a derogatory Angloism.

@gart9680

3 жыл бұрын

@@2adamast Refer to a Scot as being scotch, keep doing it, see how that works out for you.

@2adamast

3 жыл бұрын

@@gart9680 Selling scotch ale as scotch whisky, it's all barley, see how it works out for you

I like these old/traditional recipes shows.

I love your old cookbook stuff! Well, I love all of your stuff. Thanks for the great content!

Thanks for shareing

its good with a few variants, use some baking powder and a bit of cornstarch then pour into hot canning jar lids sprayed with oil and put some applesauce on them or in them, kids luv it.

The recipe seems very similar to a Clafoutis. 👍🏻

Thank you

I'm so excited to make this ☺️

Love you Glen and Jules!

The first thing it made me think of was fruit pudding - but that would typically be closer to a white pudding, with oats.

@karenramnath9993

3 жыл бұрын

A white pudding with oats? Pray tell, what is this?

@colinmackenzie8452

3 жыл бұрын

@@karenramnath9993 basically like a black pudding, but without the blood - oatmeal, onion and suet.

Awesome!

Love the spelling and extensive descriptions so much! There were several old Scottish cookery books carefully handed down through the generations on the Boswell branch of our family. Great episode and love ❤️ this show. (Often my great-grandfather insisted on soaking currants and/or raisins in Bourbon .)

Warm with syrup, coffee, nice breakfast! Good job Glenn. 👍

Hi Glen, Jule's. Looked really good. Since the Georgian era is of special interest for me I'm going to try to get a copy of that book

This is fascinating 😍😍 thank you for sharing!

Milk in a bag! What an awesome idea! Thanks for your trial of these unique recipes!

Thanks Glen. Always looking forward to the Sunday morning old cookbook show.

Australia loves you!

Glen, not long-winded BUT descriptive!!😎👍👍 Great work, thank you for bringing the past to life!!🙏🙏

Always such a treat, thanks Glen... 👍🦘🐾🍰😎

Keep on cooking!

Traditionally served in the 1800's with a can of Irn-Bru on the side haha

@veltonmeade1057

3 жыл бұрын

Irn-Bru? Is that beer?

@style11guru

3 жыл бұрын

@@veltonmeade1057 it's a fizzy drink

@oldvlognewtricks

3 жыл бұрын

@@veltonmeade1057 It’s a soda.

@stephenward2743

3 жыл бұрын

@@veltonmeade1057 Yeah its a fizzy drink (or soda if you're american) that has this really unique taste and very flourescent orange colour. It's a staple of modern Scotish food and drink, widley avaliable in the UK.

@shannonmccullough8324

3 жыл бұрын

@@stephenward2743 , I heard that they recently changed its recipe or something. There is a guy from Scotland that I watch sometimes. He claims that something is off about it now.

These look fantastic. I love suet puddings... my gran made us fruit dumpling boiled in a teatowel, plenty of currants and dark brown colour due to the black treacle in it. This reminded me of that... I assume the batter is much the same except method of cooking is different. I'd love to see you try the boiled dumpling because I'm too scared to try it. Can find some recipes online if you search clootie dumpling, I'm not sure if that's what my gran called it, it's the exact same thing though. And it's a after dinner dessert or eaten with a cuppa sweet milky tea for lunch.

@dlr978

3 жыл бұрын

I think you mean "clafoutis", but I'm not sure. Clafoutis are delicious!

@pamelaspooner8335

2 жыл бұрын

Not clafouti at all. This is a roundish, pretty heavy mass that you portion out and have with some spoonfuls of treacle or golden syrup. Filling, cheap, gets you (my Dad) out after this as a 'sweet' for an afternoon of boiler making. ....an alternative to Glenn's example of cutting down trees.

I just love the Old Cookbook Show. Always so interesting

Love your content.

That would make an excellent tart or pie.

I've been a fan for years but been binging you channel SO HARD recently lol

I feel like the book meant a bigger spoon size of flour, since in the old days they had everything bigger, but i'm just here assuming, It looks fun and simple to make though so I'm gonna go and try it out these days thanks for sharing :D

@alicek7529

3 жыл бұрын

Not everything was bigger. The eggs were likely smaller, which would make the mixture less liquid.

Here for Jule’s sweater choice

@katherinetutschek4757

3 жыл бұрын

I love her sweaters

My mother was from north Scotland and she made drop-scones in almost the same way minus the suet. We had them every almost Sunday afternoon for tea, happy times.

I'm so glad I found you through one of your posts on another channel. New subscriber here!

love this series

Thanks for doing this, Glen!